Instructions

In a large mixing bowl, place the peeled the shrimp. One by one, add in the dry spices (dry
mustard, onion powder, garlic powder, ground cumin, dried thyme, paprika, kosher salt,
cayenne pepper). Mix until all shrimp are evenly coated in seasoning.

Heat a large sauté pan to medium heat. Carefully place the butter in the pan, and spread it
around while it melts. Once the pan is coated evenly in butter, individually place each shrimp
on their side. Cook each shrimp until it turns pink on one side, then flip the shrimp and repeat
this process. Each side should take about 3-4 minutes.

Set up the desired amount of taco shells (hard or soft) off to the side. Transfer the cooked
shrimp to the taco shells, and let cool for about 5 minutes. Once cool, add on desired
amounts of diced tomatoes, black bean and corn salsa, shredded Jalapeño Muenster, and
Chopped Cilantro.

Notes

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Finlandia Shrimp Tacos1 LB Shrimp (Peeled)2 TSP Dry Mustard2 TSP Onion Powder2 TSP Garlic Powder2 TSP Ground Cumin2 TSP Dried Thyme2 TBSP Paprika1 1/4 TSP Kosher Salt1/4 TSP Cayenne Pepper2 TSP Finlandia Salted Butter1/4 Cup Diced TomatoesBlack Bean and Corn SalsaFinlandia Jalapeo Muenster (shredded)Chopped CilantroIn a large mixing bowl, place the peeled the shrimp. One by one, add in the dry spices (dry
mustard, onion powder, garlic powder, ground cumin, dried thyme, paprika, kosher salt,
cayenne pepper). Mix until all shrimp are evenly coated in seasoning.
Heat a large sauté pan to medium heat. Carefully place the butter in the pan, and spread it
around while it melts. Once the pan is coated evenly in butter, individually place each shrimp
on their side. Cook each shrimp until it turns pink on one side, then flip the shrimp and repeat
this process. Each side should take about 3-4 minutes.
Set up the desired amount of taco shells (hard or soft) off to the side. Transfer the cooked
shrimp to the taco shells, and let cool for about 5 minutes. Once cool, add on desired
amounts of diced tomatoes, black bean and corn salsa, shredded Jalapeño Muenster, and
Chopped Cilantro.
Makes 5-6 tacos.